Chocolate Bundt Cake

By • January 24, 2010 • 324 Comments



Author Notes: Knowing my love for chocolate, my friend Hilary made me a version of this cake for my birthday one year. The recipe was inspired by something similar she had tasted in a restaurant during college. I've since made adaptations to her recipe and often take this to friends for special occasions. In the past I've added frosting or glazes, but have come to like it best with just powdered sugar on top.KelseyTheNaptimeChef

Food52 Review: If Betty Crocker had a sophisticated, seductive cousin, this would be her signature cake: it's pure deep, dark, fudgy goodness. Because KelseyTheNaptimeChef's cake uses oil instead of butter, plus a fair amount of coffee, it emerges from the oven incredibly tender and moist. In fact, we noted that it has a texture similar to that of a British steamed pudding. The best part is that you can throw this together in 15 minutes, and it will be out of the oven in another 45 -- making your total time to greatness about an hour.A&M

Serves bundt cake

  • 2 cups sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cups dutch process cocoa powder, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup sour milk
  • 1 cup freshly brewed strong black coffee
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
  2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
  3. In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
  4. Then, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.
Jump to Comments (324)

Tags: decadent, sweet, travels well

Comments (324) Questions (31)

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12 days ago Rica Cappuccíno

After going thru a lot of chocolate cake recipe I found yours the best chocolate cake! The cake turned out very moist and delicious. Thank you for sharing. I really love this.

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29 days ago Alexis98121

I made the cake for my 3 year old nephew's birthday. It was a big hit! Only thing I did different is reduce the sugar by 1/4 cup and it was just the right level of sweetness! I am not a coffee drinker, so I made a cup of Starbucks instant. French Roast coffee. I added blue sprinkles, and used a slightly smaller more decorative bunds cake pan. The cake doesn't quite fill a normal sized bunds cake pan. You can use the normal size but the cake will be more shallow than with normal bunds cakes. All in all, I highly recommend this cake! I served with whipped cream. Delish!

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about 1 month ago Valerie

Just mixed this up. Followed recipe to the T. Very concerned about how liquids the 'cake' batter is. Tell me it's fine cuz it's for my husband's birthday dinner tonight!

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about 1 month ago CarlaCooks

Don't worry, it'll come out perfect! It is a very wet batter, but will rise and become a glorious cake with a really light crumb and a delicious flavor. Happy birthday to your husband!

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about 1 month ago Nargess

Don't worry at all! It will be AWWMAZZING!!!

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about 1 month ago JiWon J. Hong

Do you add the coffee while it's still hot or should you let it cool down first?

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about 1 month ago suzanne

the recipe calls for sour milk.......is buttermilk what they are asking for?

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about 1 month ago Bec

I think so - I'm in Australia where buttermilk isn't readily available. So I used yogurt, which was lovely. I think the sour milk/ buttermilk requirement is for the acidity to react with the baking power and soda in order to get a rise in the cake. So something that fills that role should be fine. Also keep in mind a couple of other commenters mentioned that the quantities of baking soda and baking power ought to be reversed. I have done this every time I've made the cake (3-4 times at least) and it has been great.

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about 1 month ago Emma

Freakin amazeballs!

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2 months ago Kaphut

Whipped this puppy up yesterday afternoon. Followed recipe to the letter and it was a "piece of cake!" (pun intended, to make. Stirred up a bit of ganache to drizzle over it, although it wasn't necessary at all. Ganache is just fun and easy to do and drizzling it over cake is kind of Zen therapy after a demanding work day. Called the neighbors over later in the evening and we definitely enjoyed every crumb with a scoop of good vanilla ice cream AND a glass of milk! So moist and yummy. Even better today!

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2 months ago Charlotte

I'm a newcomer to this site and this is the first recipe I've tried, and I swear, it is without exaggeration my favorite thing I've ever made in 20 years of cooking. It fires on all cylinders - chocolately, but not too rich; perfectly moist; travels well; needs no embellishment at all (although a little bit of whipped cream won't hurt).

My toddler has gotten a taste for dessert after trying this ("zert, mama, zero"). I've brought this on myself...

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3 months ago Linda

I made this cake for a friend's luncheon. It was OK but not great. BUT tasting it a couple of days later it was delicious and moist. Seems like the cocoa needed a few days to develop it's flavor. Now this will be a couple-of-days-make-ahead cake.

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4 months ago FlyingChef

Hi Lorelu! I've used coconut oil one time (ran out of veg. oil) but everyone gave it a big thumbs down :-( . Personally, I don't like the taste of coconut with my heavenly chocolate. As I've commented, this recipe is nothing but… divine.

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4 months ago Bec

As another perspective on this... I used coconut oil every time and everyone has always loved it :) I believe, though, that coconut oils can vary a lot so perhaps Flying Chef and I had different types of coconut oil (and perhaps different tastes) which leads to the difference. Best wishes to you both.

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4 months ago harrisson

In this Rx oil is the best choice; oil gives a better and moister crumb. Butter would not improve the flavor and possibly could ruin the outcome. The Rx also freezes well. We make up 5 or 6 rounds at a time, wrap when cooled and then freeze them. They can be thawed, split in half and frosted with a good buttercream to make an excellent Birthday cake.

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4 months ago lorelu

has anyone replaces the vegetable oil?

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4 months ago Sabine Gagnon

Is there a reason you want to replace the veg oil? At first, I thought butter was always better but that is not the case with this cake. It's impossibly moist and delicious just as written.

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5 months ago Nargess

what is sour milk? can i make it? or can i just use regular milk?

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5 months ago Nargess

I just saw a comment below that someone used regular milk. thank you

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5 months ago Gotowanie Girl

I made this cake this weekend and it was a huge hit. It stayed moist for the entire weekend. I served it with whipped cream. Thanks for sharing and congrats on the contest win!

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6 months ago ILuv2Cook

Ummmm, Kathy,,,meowwwwww, it is what it is, Grouchy aye???? Usually when I don't get the jest of something,,,,I GOOGLE :)

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6 months ago BakingTara

@Kathy Cooks. I'm sorry, my husband is on hospice and I didn't have time to read the previous 300 comments. But I want to tell you that I have absolutely no problem with someone downloading a good cake recipe. I'm just surprised that I, who rarely bakes cakes, knew what it was right away, and Kelsey and Food 52 didn't. Anything is possible I suppose, but I still feel that such a decades-old recipe should not be given first prize for best chocolate cake only because it was downloaded. BTW, I did not enter this or any other contest, so this is not sour grapes. I just don't think it's fair. At least the other sites explain how to sour milk, and the different pan sizes one can use.

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6 months ago Kathy Cooks

@BakingTara: If you had read the previous reviews you would have seen that there was no intention to defraud. I for one am happy that Kelsey downloaded this cake as it has given me, as well as my guests, many hours of pleasure.

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6 months ago BakingTara

Can't believe this was awarded first prize for chocolate cake -- not because it is not a good cake, but this is a direct word for word copy of an established cake, known as a Black Magic Cake. I googled Black Magic Cake in quotes and got 134,000 responses. It is on Allrecipes, on the Hershey's website, etc. This cake has been around for decades. This direct copy should not be award a prize for best chocolate cake. At least, that's how I feel.

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6 months ago Leigh Cheri

Yummmm...I have made this cake twice now for 2 different parties and each time a hit! So moist which allowed for me to cut slices for a platter and no worry of it drying out. For the 2nd time, I did use a strong espresso which made it is tad richer and I love an espresso -chocolate mix. I am thinking the the 3rd time I will include a bowl of fresh whipped creme fraiche on the side and surround the cake with fresh strawberries as we are getting to the season. This is a keeper!

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6 months ago M Schriever

Has anyone tried making this into cake rounds? I'm curious to find out how many rounds and what size this batch would yield.

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6 months ago FlyingChef

This was simply divine on its own, definitely a keeper! Even the kids didn't mind it without any frosting. I've made this several times. Thank you for sharing.

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7 months ago Natalie Stetz

Holy crap was this cake good! This recipe made me look like a superstar on Valentine's Day. I made it exactly as the recipe describes and served it with marshmallow whipped cream, raspberries and blackberries and decorated it with a few flowers (carnations). I wish I could post a picture of it that I took! It had a great depth of chocolate flavor without being too sweet (the marshmallow whipped cream added additional sweetness if one wanted it). And, as other's have said, it's a really light cake on the palate. Really, really good - thank you so much for this recipe.

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7 months ago Molly McClellan

Just made the cake for our Valentine's Day dinner...it looks wonderful and I'm sure it will taste even better. Since I seem to have a cream cheese surplus, I plan to make a cream cheese glaze for it. On another note, after cruising through all of the comments posted about this recipe from day one...Kelsey, I cannot believe the amount of guff you have had to endure about this recipe. Thank you for sharing it.

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7 months ago Lisa

I made this cake the day before serving it. It was so moist that it absorbed all the powdered sugar I dusted it with. I dusted it again right before my guests arrived and it soaked up the sugar a second time. So I had to dust it a third time right before serving. It was a big hit and it kept very well.

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7 months ago harrisson

Recipe known in the restaurant world as "Black Magic" cake. It's great because it is hard to mess up. BTW, you can use un-soured milk with same results.

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7 months ago jocelyn

Thanks for the milk tip... I was curious about that :)

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7 months ago Transcendancing

What a delicious and intensely chocolate cake! Super moist and not at all heavy/dense in texture which is exactly what I was after. I made this in smaller mini springform tins and they took about 30-35 mins to cook (just in case that's useful for anyone).

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7 months ago Lisa

Do you cool the coffee to room temperature first or add it piping hot straight from the coffee maker (in my case espresso maker)?

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7 months ago nutcakes

In future, if you click on Questions, instead of Comments, your question will go straight to the hotline and get more eyeballs. But for cakes like this hot liquid is fine, it even help dissolve the ccooa.

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7 months ago Lisa

I was afraid it would cook the eggs or curdle the milk. Thanks.

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8 months ago keith

This cake is excellent. Made it with regular cocoa powder and it was a hit. Great that it doesn't require any special ingredients.

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8 months ago Holly

Is there a way to substitute regular cocoa powder for the dutch process? I am 0 for 4 at all of the grocery stores I've tried and I don't have time to make it out to a nice spice market. Can I adjust the amount of baking soda and baking powder to account for the different acidity levels?

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7 months ago Lisa

My supermarket didn't have any Dutch Process Cocoa Powder. I used Hershey's Dark Cocoa Powder which is a combination of dark and dutch cocoa powders and it turned out absolutely delicious.

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7 months ago dymnyno

The original Black Magic Cake recipe was on the back of Hershey's Dark Cocoa powder.

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8 months ago michelle oram

High Altitude Help!
I live in the Bay Area, and want to make this for a dinner party I'm going to while up in Tahoe. Do I have to make any changes to account for the high altitude?

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9 months ago Sabine Gagnon

This came out so moist and delicious! I loved how easy this was to prepare and no fuss. Definitely a winning recipe :) I may try a chocolate genache next time but it's still very tasty on its own. Thank you for the recipe!

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9 months ago NIcole

Very tasty, moist and easy cake. I made two yesterday and gave one away. I love that I had everything in my panty and did not have to go to the store for some odd ingredient . Simple and Tasty!

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9 months ago NIcole

Pantry :)

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10 months ago Loredona

I made this for a small dinner party last Friday evening and it is delicious. I served it with talenti gelato Sea Salt Caramel but I actually preferred it alone. It is light, not too sweet and just a perfect chocolate cake. Mine came out looking just like the photo. Thank you Kelsey!!

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10 months ago Rupi D

I cannot wait to make this cake! I'd really like to add a coconut flavor to it. Is it best to use coconut oil, coconut sugar or add some coconut flakes to the batter? Not sure if any of these ingredients would impact how moist the cake should be.

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10 months ago Rupi D

Made this tonight and it was so easy and turned out just like the picture- everyone really enjoyed it, very moist as well. Followed the recipe exactly and added ganache on top and served w/ home whipped cream. Can't wait to make it again!

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10 months ago Rupi D

I followed the recipe exactly and it came out just like the picture! Very moist and deep chocolate-y. Loved it, so easy too, can't wait to make it again.

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11 months ago Lemoni

Can I use olive oil instead of veg oil? I don't really feel like leaving the house today...

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12 months ago karen

No one in the comments mentioned about the secret being using butter instead of vegtable oil and yet the veg oil is still in the recipe. Is it OK to use butter melted instead of the oil?

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12 months ago Juliebell

I finally got around to making this cake and it is wonderful. I used the new dark Hershey's cocoa and we were happy with the chocolate flavor. Thanks for a great recipe!

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9 months ago karen

me too! i tried Hershey's dark cocoa it it was awesome!

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12 months ago Dina Moore-Tzouris

I made this with few on-hand substitutions: buttermilk and coconut sugar. 3 shots of Stumptown espresso. Even better the next day!

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about 1 year ago Guinevere

I made this cake last Sunday using Stumptown bottled Cold Brew and coconut oil. I baked it in a 9-inch square glass dish which worked fine but is obviously not as pretty as a bundt. I do not generally bake chocolate cakes, but this cake is positively divine. I brought some in to the research lab that I work at, and two of my colleagues said it was the best chocolate cake they have ever had. I just made a second half-size cake today.

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about 1 year ago Kady

Instead of using coffee, we melted 2 handfuls of chocolate chips with 3/4 cup milk, then added it to the rest of the wet ingredients. The cake is still baking, but the batter was delicious!

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about 1 year ago Bali Miller

IS there a non-dairy substitute for the sour milk?

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about 1 year ago Neomi

I'm wondering about this as well. Maybe almond milk+ vinegar or soymilk+vinegar? I may try this this week and let you know how it went

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about 1 year ago Bali Miller

I would be very curious! Thank you

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11 months ago Neomi

I can't believe it took me more than a month but I finally made this--with orange juice instead of the sour milk and it was great (no orange flavor which was good) but moist and so delicious!

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9 months ago karen

i did 1 teaspoon of lemon juice- poured it into the milk. let it sit for 5 minutes-perfect!

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about 1 year ago Ken

You're very welcome CZ!

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about 1 year ago CZ

Thank you very much, Ken!

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about 1 year ago Ken

CZ, add milk to 1 TBS. vinegar to make 1 cup. This will give you sour milk. Works great!

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about 1 year ago CZ

What can I substitute the sour milk for? Will milk with vinegar work?
Thanks!

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7 months ago Awhearts

Yes add 1 tablespoon of vinegar or lemon to regular milk and let it sit for five minutes.

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about 1 year ago annie shultz

well I did use a food processor and it worked very well indeed but next time I am going to use less sodi bic I could smell and taste it but cake just great - very moist, cut well and no crumbling

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about 1 year ago mj

kids & adults love it! thx for the recipe

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about 1 year ago hkrf1017

Delicious - made it almost exactly as-is for my mother-in-law's birthday (as she is not a big fan of frosted cakes), but decreased sugar by 1/2 cup. Wonderful crumb, rich flavor, light texture. And as it isn't super high in the kcals, we were not too disappointed to have held on to the leftovers. ;-)

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about 1 year ago Bevi

My baker friend tried this recipe and loved it! She drizzled a bitter chocolate ganache over it and topped with a little whipped cream. So moist and delicious!

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about 1 year ago karen

thank you for all your comments! i can't wait to try this cake out this weekend! will try the applesauce sub for the vegetable oil and yes, a tiny bit of coffee and some warm water combo sound good too. thanks again!

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about 1 year ago Melissa

I substituted 1/2 cup unsweetened apple sauce for the 1/2 cup vegetable oil....tasted great

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about 1 year ago Ken

Karen, coffee enhances the richest of the chocolate flavor. Just use decaf instead. It won't change the taste of the cake.

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about 1 year ago ILuv2Cook

This cake is crazy addicting, lol. This is my devils food cake of choice recipe, I have never a person who did not love this cake :) I make a coca cola glaze for it, YUM

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about 1 year ago denise&food

Made this the other day and it is an delicious cake. I used 1/4 cup dutch process chocolate and 1/2 Hershey cocoa powder because I thought it make be too strong. Next time I will use all dutch process. My son has had a slice everynight and loves it.

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about 1 year ago Amanda Cowan

Followed the directions exactly, baked for only 40 min. Came out exactly like the photo. Moist & delicious. Will make again.

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about 1 year ago karen

hello there - my question is: what can i substitute for the coffee? would like to make this more kid-friendly..thank you!

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about 1 year ago nutcakes

I PM'd you, but just use warm water. I have a nearly identical cake that uses water.

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about 1 year ago karen

thank you, nutcakes. will use warm h20 then!

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about 1 year ago ILuv2Cook

Maybe you could make a weaker coffee :)

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about 1 year ago Amirah Harith

This cake is perfect! I made it a few days ago and my family gobbled it all up! Tastes even better a day after baking, especially since all the ingredients have married happily in the cake :) Alright, am heading to my kitchen to make another batch....

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about 1 year ago Bec

This is a lovely recipe! I made some minor alterations based on what I had in the kitchen, and the comments below. Worked a treat.

2 tsp baking powder & 1 tsp baking soda, as per other comments
1 cup yogurt in place of sour milk /buttermilk
1/2 cup coconut oil (brought to liquid) in place of vegetable oil
I also used rapadura sugar, and white, but wholewheat flour. And I think I used just the standard cocoa sugar (not sure as it was from a bulk bin and there is no labeling).

Hope these notes are helpful to others - I will definitely be making this recipe again!

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about 1 year ago PW

I only have an 8" cake pan with me right now, can I make this recipe and should I half the ingredients? Do I need to adjust baking time at all?

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about 1 year ago annie shultz

can I use a food processor

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about 1 year ago Ken

Have made this cake many times, it's also known as Black Magic Cake

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about 1 year ago Jane Williamson

Are the baking powder and baking soda measurements correct as listed in the above recipe?

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Yes. It seems like a lot, but it does work.

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about 1 year ago Kim Foong Foo

Can canola / sunflower seed oil be used as vege oil?

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Yes; either will work.

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about 1 year ago Kim Foong Foo

Thanks!! :)

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about 1 year ago Bevi

I had this cake last night and it was perfection. Hostess served it with caramel sauce and a touch of ganache over the top of the slice.

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over 1 year ago crabby Q

This cake should be called gone-in-an-instant cake. I've made it a few times. So easy, so good. I also used regular cocoa powder and it was just as delicious.

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over 1 year ago ILuv2Cook

No problem Nanw, just trying to be helpful. I'm glad your 2nd cake was even better ;)

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over 1 year ago nanw.

im sorry if i came off snooty! your comments make recipes for me better

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over 1 year ago nanw.

oh it was very helpful! it made the cake (2nd time) SO MUCH BETTER!!!!!!!!!!

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over 1 year ago ILuv2Cook

Zarean, you may also add white vinegar(what I use)or lemon juice to obtain sour milk. Yeah, I never buy buttermilk so I just add 2 tablespoons of white vinegar to 1 cup measure and then add the rest milk.

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over 1 year ago nanw.

hi there to ILuv2Cook! please note you wrote the same thing thrice! just a heads up.

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over 1 year ago ILuv2Cook

Yes I do know this NANW, unfortunately there is no way to delete a duplicate post and in my case as YOU say a thrice post, so....hope my post was helpful though :)

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over 1 year ago nanw.

sour milk can just be butter milk

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over 1 year ago Zareann

what is sour milk? i am not sure it is available in our country

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over 1 year ago dymnyno

Sour milk is buttermilk.

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over 1 year ago Rhonda35

You can also use regular milk and combine the milk with 1 tsp of cider vinegar before adding milk to other ingredients.

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over 1 year ago ILuv2Cook

Folks need to take note that the recipe should be 2 teaspoons of baking powder and 1 teaspoon of baking soda, as Dymnyno has stated in her post. This is the BEST DEVILS FOOD CAKE! And to answer the question about using the coffee, DEFFINATELY use the coffee, it gives that distinctive flavor that distinguishes Devils Food cake from other chocolate cakes. Enjoy

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about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

We've actually tested this cake a number of times as written and loved it, as have many others in this comment thread.

Of course you're welcome to vary the recipe as you like, but I wanted to clarify that there isn't a mistake in the recipe as written.

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over 1 year ago ILuv2Cook

Folks need to take note that the recipe should be 2 teaspoons of baking powder and 1 teaspoon of baking soda, as Dymnyno has stated in her post.

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over 1 year ago ILuv2Cook

Folks need to take note that the recipe should be 2 teaspoons of baking powder and 1 teaspoon of baking soda, as Dymnyno has stated in her post.

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over 1 year ago nanw.

oh my oh my oh my!! this cake looks moist and rich and a chocolate lovers heaven...ME!

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over 1 year ago Wulffmom

I've made this in a regular cake pan as is and with a teaspoon ground cardamom. Amazing both times, needs nothing but a sprinkle of powdered sugar and maybe whipped cream if you want to go overboard. And so easy! I made it today with my baby on my hip, and I got to feel like an real grown up when I enjoyed slice after dinner.

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over 1 year ago Ariel Shannon Cohen

I made this cake last week, and though I am generally skeptical of cakes made with vegetable oil instead of butter (because of texture and flavor issues), we really loved the results. Some things of note: I halved the sugar and thought it was perfect, I used good-quality natural cocoa and it turned out rich and delicious, and after reading some of the previous comments, I was expecting a fairly low cake, but it actually turned out pretty fluffy and high, nearly reaching the top of my deep tube pan. This isn't too surprising in retrospect, as there are a lot of leavening agents in the batter and beating it for five minutes before pouring it into the pan introduces a lot of air. The cake was so moist, it absorbed the powdered sugar on top about three minutes after I dusted it on! Definitely don't skip the coffee; you can't taste it specifically but it adds a lot of depth of flavor. Highly recommended for a quick chocolate cake!

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over 1 year ago More please

Can you do this without coffee?

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over 1 year ago Toeknee Mendoza

Can I use a bundt cake pan with a design?

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over 1 year ago nutcakes

marianadig, some coffee flavoring deepens and compliments the chocolate flavor in cakes. I love coffee but I hate it in sweet flavor things. I've made this cake and can't detect any coffee flavor, it just blends in. But you could just use hot water. In future, best way to ask a question is not to put it in the comments, put it in the question section and it shows up on the hotline so more people will see it.

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over 1 year ago marianadlg

I don't like coffee... Can you really taste it? Does it affect the result if I take it away?

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over 1 year ago jeantte

this cake is good for being easy and with a result that is moist and dense. but for me it is not chocolatey enough. i made an extra choco ganache to sweeten and intense the choco flavor. good recipe for something quick, but i wouldnt say 'wow' to it.

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over 1 year ago EandC

I made this cake this weekend and love it! I followed the recipe exactly (except I used 1 cup of whole buttermilk and baked it in a 10 inch tube pan)) and it was delicious. The powdered sugar got absorbed by the next morning but that was no big deal. It took me longer than 15 minutes to get it in the oven (including preparing the pan and making the coffee, etc.). This is definitely my new go-to chocolate cake. Thank you for sharing it!

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over 1 year ago Donna K

I want to make this nondairy....I usually use soy milk, but how does that translate to sour milk?

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over 1 year ago Erin Owes

you need some acid to activate the baking powder/soda. Add some lemon juice perhaps?

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over 1 year ago Ioanna I.

Thank you so much for a wonderful recipe! This also works well for a gluten-free substitution. We used brown rice flour, cup for cup, and 3/4 tsp of xanthan gum. It worked great. The texture was not compromised whatsoever, and the brown rice flour yielded a slightly nuttier flavor. The strong flavors of the the chocolate and coffee work well to mask any "off" tastes that the gluten free ingredients may impart. Overall a fantastic recipe, gluten-free or not!

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over 1 year ago mitchlund

Made tonight with great success. My husband asked for a dark, rich chocolate cake. Used 1/2C coffee and 1/2C water, buttermilk for the sour milk. Worked out beautifully. Baked up right on time. Thanks!
I didn't have any trouble with getting it out of the pan. I butter/flour my absurdly intricate bundt pan (it's nordic ware cathedral bundt pan). I forgot to whip up some cream but it was late and the smalls needed to go to bed. It will be LOVELY in the morning with cream and a cup of tea. Can't wait!

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over 1 year ago simplythebest

Does Dutch cocoa powder have a shelf life?

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over 1 year ago Cammarotagirl

can anyone help with the "sour milk" ingredient, I'm a little lost

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Add a teaspoon of white vinegar to a cup of milk. I've also made it with butter milk.

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over 1 year ago Rhonda35

Add one teaspoon cider vinegar to one cup of milk, stir and let it sit while you get the rest of the ingredients ready - it will "sour" within a minute or so. You can also use buttermilk.

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over 1 year ago dymnyno

Sour milk usually means buttermilk.

Food52

almost 2 years ago Manhattan Tart

What a fabulous, simple, speedy every-day cake to whip up! I used Trader Joe's NON-Dutched cocoa and buttermilk and HEAVILY buttered (then sprayed then cinnamon-sugared!) my Bundt pan and baked it for 52 minutes. The batter is exceedingly thin (thanks for the heads-up, other reviewers) but results in a lovely crumb. As the picture indicates, it's not a very statuesque cake but it has character and depth (like many short people I know) and, despite the 2 cups of sugar, is not at all overly sweet; the recipe notes are spot on in labeling this an adult cake. I could see that chocolate chips or chunks would be a nice addition, but the batter is SO thin that I fear they'd just sink. DO be mindful: despite my best efforts at pan prep and hours of cooling, this baby had zero inclination to exit the pan. It took a LOT of thwacking, smacking and praying for it to come out -- but come out it did, and (this was the "praying" part) all in one lovely piece.

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almost 2 years ago blondebobbi

Kelsey: Thank you for all of your wonderful, tried and true recipes! I look forward to more of them in the future!

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almost 2 years ago blondebobbi

Kelsey: Thank you for all of your wonderful, tried and true recipes! I look forward to more of them in the future!

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almost 2 years ago blondebobbi

Kelsey: Thank you for all of your wonderful, tried and true recipes! I look forward to more of them in the future!

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almost 2 years ago blondebobbi

Kelsey: Thank you for all of your wonderful, tried and true recipes! I look forward to more of them in the future!

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almost 2 years ago monacake

made it last night - love the crumb, but disappointed by the dull chocolate flavor (used valrhona dutched cocoa). maybe i'll try hot water with 70% chocolate melted in and a shot of instant espresso powder next time to bump up the chocolate flavor?

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about 2 years ago BavarianCook

Just made another one...sooooo good!!!!

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about 2 years ago amyyank

this has been my go to cake on so many occasions and it never fails to disappoint! My friends and family go out of their minds! I have substituted with different yogurts and have used brown sugar when i was out of sugar and its always outstanding! Bravo!

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about 2 years ago srcerer

What a great recipe!

On a whim, I swapped out the buttermilk with raw goat's milk for a friend who is allergic to cow's milk. I also used a little grape seed oil for the pans (I only had 2 8x1-1/2" pans) instead of butter. I didn't do anything to "sour" the goat milk as it was pretty strong in flavor and I was hoping that it would just work. And it did!

The cakes rose beautifully and I got a lot of complements on the flavor and texture. It was very moist and dark - just as described. Personally, I wanted it to be chocolate-ier. For me, no one flavor (coffee or Valrhona cocoa) stood out. It needed a little extra zing. I was thinking of what it would be like with different cocoa or adding Manjari to get more chocolate flavor. (I did add some chips to one cake but they all melted and didn't leave a noticeable flavor behind.) I'm not sure if I can just melt different chocolate in or if I need to reduce some liquid. I guess I was looking for this flavor I made in sorbet using the Manjari: http://www.food52.com/blog... in a cake. (The same friend thought that was the best chocolate sorbet he'd ever tasted!)

I plated the cake on top of strawberry jam we made this spring that hadn't fully set properly. That was a incredible (zing!)! I was thinking raspberry coulis would also complement the cake.

I was surprised how much the kids liked it (even using goat's milk AND without chocolate frosting!).

Time to make another one (or 2) since I still have 1/2 bottle of goat's milk left!

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about 2 years ago BavarianCook

This cake is incredible! I made it for a friend's birthday last week and it was a huge hit. I was a little worried at first since the batter is very runny but after 45 minutes I had an amazing Bundt pan of deliciousness. A chocolate cream cheese frosting (confectioner's sugar, cream cheese, chocolate and butter) completed the cake and with some candles on top it was the perfect birthday cake. As I type this I have another one in the oven - this time for myself :))

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about 2 years ago tstar

I made this on Monday and it was gone by Saturday morning. Seriously two of us plowed thru this super moist delicious cake. Quite a few of my friends want a Bundt pan now.

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over 2 years ago Jhazmine Ver

From its picture alone you can tell that this chocolate cake is terribly delicious! Try also visiting www.gourmetrecipe.com . They have lots of exciting and interesting recipes for you to choose from! You can even watch their recipes videos and replay it again and again!

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over 2 years ago nutcakes

eat SPAM much?

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over 2 years ago TahinPekmez

This cake is SO good that it quickly became one of my favorite cakes of all times! I baked it twice already and I am sure it will be on our table so many more times!

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over 2 years ago Kendall S.

I am devastated! I am ruined! A chocolate cake recipe that comes together so quickly and that is SO good....I made it today, and it is GONE (I didn't eat it all myself, though I could have). I had lots of people for lunch, and they all loved it.

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over 2 years ago lschrive

This cake is very simple to put together - next time I will cook it 40 minutes instead of the 45; I think I over baked it a bit. But it was heavenly all by itself (and not too bad doused with some cream I had in the fridge...). Thank you!

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over 2 years ago Dot43

I made the cake in a Nordic Ware bundt pan and it looks so beautiful ! So delicious and definitely not too sophisticated for my 10 and 6 year old!

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over 2 years ago luciamarie

Made it last night and it is basically the same as the Hershey's recipe. I used regular baker's cocoa and soured the milk with 1 teaspoon vinegar (set aside for 20 minutes), added 1 teaspoon cinnamon and used 3 1/2 cups powdered sugar since I was almost out of granulated sugar. Baked 40 minutes. I liked it more then the rest of my family. lt's definitely more of a "mature" cake. Not so much for the kiddos!

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over 2 years ago chef.luis

Liked it very much, it's dark, moist and not too sweet... That is my reason to serve it with vanilla ice cream. It was a real pleaser.

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over 2 years ago Kathy Cooks

I made this cake last week to take to a potluck and I keep getting rave reviews! Thank you so much for this wonderful recipe! I may yet become a great cook thanks to the Food 52 recipes especially this one!

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over 2 years ago ILUVSANDIEGO

I just made this for my Super Bowl party. My only changes were using regular cocoa powder and buttermilk for the sour milk. I cooked it 44 minutes. My son and I had a piece 5 minutes after taking it out of the oven and it is DELISH!!!

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over 2 years ago susaneas

since there is baking soda in this recipe, can I substitute regular (ie., Hershey's) not dutch process coca powder?

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almost 2 years ago pshipper

I know this cake as Black Magic Cake, from a local restaurant and an old Hershey's recipe. It originally used basic, Hershey's Cocoa Powder. I use that and always have good results.

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over 2 years ago russellmv

This cake is absolutely delicious. I used buttermilk. Moist, flavorful, exquisite.

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almost 3 years ago madebylis

Loved this cake! It was moist, flavorful, and not too sweet. I didn't have a full size bundt cake pan so I used what I had. With one recipe I was able to make 6 mini bundt cakes and 12 cupcakes. I reduced the cooking time to 18-20 minutes and they came out great. Will definitely make again!

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almost 3 years ago Arathi

I'm happy to add to the chorus of people who have made this and say it's AMAZING. One of the most moist chocolate cakes I've ever made or tasted, and yet not so rich you can't eat more than a bite. Thanks so much for this recipe. I love it.

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almost 3 years ago capemaggie

I made this recently with the buttermilk and served it to company. They loved it. I put half in the refrigerator and it's has stayed moist and delicious almost one week later. This is definitely a keeper. Thank you.

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almost 3 years ago capemaggie

I made this recently with the buttermilk and served it to company. They loved it. I put half in the refrigerator and it's has stayed moist and delicious almost one week later. This is definitely a keeper. Thank you.

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almost 3 years ago beth.nelson1

Delicious! Very moist and good chocolate flavor.

I couldn't get mine out of the pan but that's just fine.

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about 3 years ago nutcakes

I made this cake with buttermilk and it turned out as expected. The flavor and texture is very close to another that I have, but the ingredients and measures are a bit different. This is a nice 'snacking cake' that doesn't need icing.

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about 3 years ago pjmac

Kelsey, when I baked this fabulous cake, I put the timer on 40 minutes based on some of the comments. When I checked it with a knife, it had a pudding center so I cooked it for 5 more minutes. The knife came out clean and we enjoyed it tremendously. My question is, based on the intro description, is this cake supposed to have a "pudding" center like a lava cake or cooked through? It was delicious as is, but I wanted to know if I messed up!

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about 3 years ago KelseyTheNaptimeChef

Hi! It is supposed to be baked through! Ovens can be so tough, my old one cooked hot, my newest one cooks cooler.... I am sure the oven timing will always vary a teeny bit from person to person. Glad it worked out! :)

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about 3 years ago MZG

I made this with my children today. It's a great recipe to make with kids: straightforward, simple and quick. The cake is beautiful, dark and with a generous crumb. It's not a sweet cake as the coffee and baking soda tempers the sugar nicely. A keeper!

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over 3 years ago jvsjr

This didn't work for me at all. Flavor is amazing, but the cake itself was an oven disaster. First, not knowing what "sour milk" was i subbed buttermilk and the cake essentially exploded and then flattened to a large crusty (yet delicious) cookie.

Tried again with the vinegar, but it didn't work either. granted, when you scoop it warm into a bowl with vanilla ice cream and fresh strawberries it's still amazing, but i haven't been able to get a slice of anything yet.

n.b., all i had on hand is 2% milk; could that make the difference?

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over 3 years ago amorfood

After reading this I had to comment. You must have mis-measured the leaveners. There's now way this would've happened if you measured correctly and used buttermilk for the "sour milk" because that is what sour milk is. This recipe should've just been written with buttermilk anyways. I just took this cake out of my oven and it is perfect. I've been using it for years with absolutely no issues. So next time, please make sure you measure your ingredients correctly.

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over 3 years ago jvsjr

no, i measured correctly; i can run a set of measuring spoons (especially twice). flavor and texture is good, though it tastes like there's a bit too much baking soda. i'll just try again and reduce the amount.

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over 3 years ago Whats4Dinner

Just had to reiterate how much this cake ROCKS!!!!! I know I will miss the days when my daughter stops calling it chocolate "butt" cake :-(

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over 3 years ago jvsjr

that's hilarious.

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over 3 years ago Skinny bitches

I made this cake for a friend's birthday party, it was a definitely a crowd pleaser! Thank you so much!

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over 3 years ago Ivy1

This cake is amazing. I have baked it twice in one week and tomorrow I'm giving it as a present to the nurses on my floor. I used the ingredients exactly as said and baked for 40mins because it was done...It is soooooooooo good!!!

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over 3 years ago EastbayShortcake

Love love love this cake!

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over 3 years ago Woody Wood

Excellent recipe, I put up a photo that hopefully shows how nice and moist it was. Though am I the only one who thinks it tastes a bit baking-powdery?

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over 3 years ago Mindalita

I thought the same thing....it is a slight aftertaste of baking powder, which I noticed yesterday baking it a second time. Will try to add a little less next time and see if it still works.

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over 3 years ago jvsjr

i should have read further down in the comments before i made it. i had the same impression on the flavor and i had a leavening problem. i'll just reduce and try again. the coffee. cocoa, moisture, crust is great...

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about 3 years ago dymnyno

The original recipe is called Hersey's Black Magic Cake and it calls for 2 teaspoons of baking powder and 1 teaspoon of baking soda, which Kelsey has reversed.

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over 2 years ago muggins

Check your tin of baking powder—does it list "sodium aluminum sulfate". If it does then switch to an aluminum free brand (Rumfords) or make your own. Check out David Lebovitz's article for the reasons to switch & a recipe for making your own. ( http://www.davidlebovitz... ). I can detect the taste but my hubby can't.

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over 3 years ago Mindalita

I happily join the ranks of cooks who love this cake. I too was a bit worried when i saw how runny the batter was but my concerns were unfounded. This cake is as chocolate-ty and pudding-ey as I had hoped and it will become a permanent member of my cake squad. I love it and can't wait to make it again and again. Thanks for sharing.

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over 3 years ago savitha

This was wonderful and significantly better than the classic Hershey "magic cake." I was very hesitant to have the mixer on medium for 4 minutes after the flour was added, but the gluten was fine and cake stayed tender. I used cake flour instead of all purpose and it was extremely light and moist. The texture is very similar to a cake mix, but the flavor has an authentic home made taste. Fantastic recipe, thanks for sharing.

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over 3 years ago mjlandry

This looks totally amazing and I can't wait to make it!!

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over 3 years ago judybrune

i just made this cake and it was amazing. I made it in a bundt pan (instead of tube) which looked great and I drizzled it with caramel which was also kind of great looking. It was also easier than making brownies.

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over 3 years ago Daphne

Kelsey, We love your cake, I made it today, too! I frost mine, like I mentioned before and make it in a sheet pan so my husband can take it covered to the office the next morning... Thank you for the recipe!

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over 3 years ago Rhonda35

Wow, Kelsey - you've really been taking a lot of heat! So sorry about that. For several years, I worked culling through the thousands of entries for a popular, national recipe contest, narrowing down the entries to the top 10 for each state. Many, many people submitted recipes that they truly believed were "Grandma's original" or some other version of a long-followed family recipe. Certainly, most of those entrants could not have known they were entering some form of a published recipe or they wouldn't have done it, knowing they could quickly be disqualified.
Also, you are a regular, "founding" member of the Food52 world and those of us who have tried and enjoyed your recipes appreciate your sophisticated, creative and personal approach to food. I am so glad you share so much of your food personality with us! Thank you for that!
Soooo, the reason I signed on to add a comment is because I made your "plagiarized" (haha!) cake today and it is phenomenal!! I made 4 changes: (1) I used cake flour rather than all-purpose because that's what I had (2) I wanted TWO cakes with the work of one, so I baked the batter in 2 loaf pans, which I greased, lined the bottoms with parchment, greased that - changed the baking time to 40 minutes - came out perfectly (3) because I like to sneak extra nutrition in when I can, I added 1/4 c of wheat germ and, lastly, (4) I cooled the cakes in the pans for 10 minutes, finished cooling them on a rack, then poured over this icing while it was still warm: http://www.epicurious.com... Absolutely delicious! :-)

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over 3 years ago dymnyno

I am glad to read this clarification. I commented about a recipe that I thought was my great aunt's because it was exactly the same ingredients as Kelsey's. Then I reread my notes and realized that they were notes I wrote down about 2 years ago as I watched The Food Network and Ina Garten making the cake. So, it is perfectly legal for me to use EXACTLY her ingredients, just as long as I write down her process in my own words? This is good news because when I concoct a recipe I research to the best of my ability that I am not copying any one's ideas. Watch your back, Thomas Keller!!

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over 3 years ago Phoenix Helix

I'm no expert, but I would say the process should be yours, not someone else's in your own words.

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over 3 years ago dymnyno

I think we all have good intentions but the point is a legal one, so when you start the sentence with "I 'm no expert..." you have lost the point.

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over 3 years ago Phoenix Helix

For anyone who missed this information from Lastnightsdinner, I think it's helpful to post it again: "Substantial literary expression in the form of an explanation or directions, is protected by U.S. Copyright law; a list of ingredients is not." I think home cooks don't know this; I certainly didn't. However, it explains a lot. How many of us have asked someone for a recipe, tried to follow it at home, and been disappointed in the results? It was the missing steps in the directions that made the difference (usually not intentionally. All home cooks have certain things they do without thinking.) Kelsey's directions are unique, thorough, copyrightable & deserving of praise.

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over 3 years ago Food52

This is from your friendly editors at Food52.

Thank you all for your comments -- we're re-posting how we stand on this recipe, which you'll see (way down in the comments) we originally posted 11 months ago. We wanted to make sure it's still clear:

'Here at food52, we want to celebrate recipes and their history. As we note in our “About the Contests” page, recipes often get passed down and the original sources lost. This doesn’t mean that people don’t personalize these recipes, making them their own. The instructions in this recipe are quite different from the Hershey’s recipe, and bear the marks of experience. Recipes are not created out of thin air, but from lots of influences, and we encourage our community to share the stories behind their recipes. Because of the way recipes are shared and passed down, we’re not in favor of public accusations of plagiarism. Obviously, we don’t want plagiarism on the site, and that’s why we have a “Flag” button on every recipe. If you click on this, you can let us know if you’ve seen a recipe before, and this message will be sent directly to Merrill and Amanda, who will look into the situation and handle accordingly. So far, this system has worked very well.'

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over 3 years ago Stockout

If you must give credit to any original creator of any recipe, all you need to do is look to the heavens, smile at the chance to eat a wonderful meal from a loving cook as "divine providence" and say a silent "thank you" to all those before us that had a tiny particle of themselves sprinkled into every single recipe out there. Now, can someone make me this cake? I pay retail.....

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over 3 years ago Helenthenanny

hello! if i may be so bold, i'd like to interject (and i apologize if i am blunt, but i am a jewish democrat from texas, and therefore known for my sass and volume!): i am an old school food52er, on the scene since practically the beginning, and i am SO proud to be part of this community. i have become close friends with so many of my fellow food52ers, from all over the country, and i've had the pleasure of being welcomed into their homes to cook in their kitchens. this is a very special thing. as food52 has grown we have learned from and grown close to so many new home chefs, but with the growth, i have noticed a certain hostility in some users-- a certain party-pooperness if you will. this behavior is simply unacceptable, as it isn't constructive or helpful in any way. i consider myself an artist, and i believe that my peers (fellow contributors) are beautiful and talented artists as well. that being said, rule number one: FOOD IS LOVE. so keep your hate in your own kitchen, not in ours. also, there are lots of great home cooks at food52, but, i think we can all agree on rule number two: AMANDA AND MERRILL ARE EXPERTS AND THEREFORE THEIR OPINIONS ARE SUPERIOR. THIS MEANS THAT WE TRUST THEM TO RESEARCH, TEST, AND DECIDE WHICH RECIPES ARE WORTHY OF PRAISE. plus, it's their website, and their cookbook, don't you think they know what they want? plainly put, your insolence is disrespectful. and while i do not personally know kelseythenaptimechef (and truthfully, i voted for nannydeb's cake in this contest, because i will vote in anything with ganache), i do know that if A&M decided this was an original recipe, and a delicious one, and it was voted in by the food52 community, than she is a well deserved winner and most certainly does not deserve this appalling behavior. i think the intention was to make kelsey look "lame" but i think the result was quite the opposite. as my name clearly states, i am a nanny, and have made a living and a blog out of teaching children manners, etiquette, and love. it's embarrassing to have to speak to adults in this way, but there you have it. please consider new rules one and two in this comment, as i think they will be helpful.
sincerely, warmest regards, and, as always, happy cooking, helenthenanny

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over 3 years ago Savorykitchen

Well said.

Also, if I might also add, cooking and recipes are always being swapped from one to another. A chef can be inspired by a dish he or she eats elsewhere and when they recreate it, they aren't stealing a recipe. Baking recipes tend to be harder to modify, because chemistry is chemistry and a certain volume of liquid requires a certain amount of leavening. Also our baking pans are standardized, so similar recipes tend to use the same amounts of eggs, leaveners, etc.

Kelsey's version of the recipe calls for beating the batter for a full four minutes which, from a gluten-development standpoint, will have a very different impact than the two minutes called for in the Hershey recipe. Also, as anyone who's baked before can likely agree, no recipe guarantees success: it's up to the cook preparing it.

I think it's funny that no one's calling Ina out for using the Hershey recipe without attribution. If I was going to cast stones (which I am not) I would way more irritated at a professional cookbook writer taking a previously published recipe as her own (I should say I haven't Ina's version, so I can't judge how verbatim it is.)

Finally, as Helen says - this site, and cooking in general, are about being supportive of each other and constructive with our comments. I have found wonderful friends here. No "yes-men" who tell me everything I do is wonderful, but people whom I can have an exchange of ideas and inspirations. Food *is* love and I think it's wonderful that so many can approach a site built around a competition with such strong sense of community.

Now, I'm off to the kitchen!

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over 3 years ago Lizthechef

Amen, sister!

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about 3 years ago TXExpatInBKK

Here here! My sentiments exactly. If you can't say something nice...

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over 3 years ago BakingMaggie

Kelsey - I appreciate your response. However, this is a website that solicits and rewards "original" recipes. This is Food 52's stated policy - "You may only submit recipes that are your own. If your recipe was inspired by another source, that's okay — just tell us how you changed it. We'd love for the inspiration behind your recipes to be part of the conversation. Plagiarism, however, is not encouraged. If you plagiarize, people will call you out and you'll look lame." By your own admission, this was not your own recipe, but rather that of Chef you knew, in that's chef's own handwriting no less. And yet, you chose to submit it here as your own.

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over 3 years ago KelseyTheNaptimeChef

Maggie, I am well aware of the rules for submission to Food52. My friend and I adapted a recipe over time, making notes and changes and that is what I submitted in my own words. I have no more to say on this topic. If you have further questions you can address them to Amanda and Merrill directly.

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over 3 years ago lastnightsdinner

You may want to review the Contest Rules: http://www.food52.com/contests... I think it's fairly clear that Kelsey's recipe falls well within the guidelines established by A&M. "[S]ubstantial literary expression in the form of an explanation or directions," is protected by U.S. Copyright law; a list of ingredients is not. Kelsey did indicate in her notes at the top, and in numerous responses to comments here, how her version of this recipe evolved over time and where the original came from, and that should be sufficient to put any accusations of plagiarism to rest.

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over 3 years ago thelastcourse

You tweaked and changed things and ended up with exactly the same cake as Hersey's and Ina Garten???

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over 3 years ago Helenthenanny

hi bakingmaggie and thelastcourse, i submitted a comment (above) that i hope you will find helpful! happy cooking : )

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over 3 years ago thelastcourse

The cake is also on Hersey's website. They published it at least 50 years ago as Black Magic Cake. You should have done some research before you submitted as an original recipe. And shame on food 52 for making you a published winner.

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over 3 years ago amorfood

This recipe has been around the block for sure! I first used it in 1992 at my very first job in a rinky-dink restaurant in a small town. Definitely good so why not let it make its rounds!!

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over 3 years ago Helenthenanny

here here!

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over 3 years ago BakingMaggie

Unfortunately, this recipe appears verbatim (with 1 teaspoon salt, instead of 1/2 teaspoon) as "Beatty's Chocolate Cake" in Ina Garten's Barefoot Contessa at Home, published in 2006.

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over 3 years ago KelseyTheNaptimeChef

We've learned over time that this recipe has appeared in many different places in many different iterations. It was first presented to my friend Hilary from a chef at her favorite restaurant in 2001 as a "top secret cake recipe" and she gave it to me when we worked together in 2002. The two of us have been making it ever since, not realizing that it was, in fact, adapted from other sources. I assure you that I've been in possession of the xerox of the handwritten recipe from the chef for almost a decade now! I am not surprised it is in Ina's book, she knows a good cake recipe when she see's it!

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over 3 years ago YanaB

I have no idea how my brain substituted 1 cup plain yogurt for 1 cup sour/butter milk but holy moly! This was the most sensational chocolate cake I've ever had! I've gone through many chocolate cake recipes searching for my go-to and now I've found it. Incredibly moist, smooth and chocolately. It makes you dream of chocolate cake. I made it last week in a bundt pan and my office friends were in heaven. Then I made it this weekend as cupcakes and they received rave reviews. (350F for 18 minutes)

Kelsey, do you have any suggestions on how to modify this recipe to make a yellow cake? Just omit the cocoa or replace it with flour? And replace the coffee with boiling water per someone else's suggestion?

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over 3 years ago KelseyTheNaptimeChef

Hi! Hmm, the yellow cake is a good question. Omit the cocoa but probably replace it with some flour and add vanilla extract or almond extract since you would eliminate the coffee as well. That might be a good question for Foodpickle!

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over 3 years ago amorfood

I have always thought about this substitution too but for some reason never experimented. Let us know if someone comes up with something....if I don't try it soon. :)

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over 3 years ago brownhut

The promise of a puddingy texture had me itching to try this out. Last night I went at it. I didn't have Dutch process cocoa so I used Trader Joe's organic. I used 1% milk with lemon juice as my sour milk then dumped the more-runny-than-I-expected batter into a 9 x 13 glass baking dish. The result? Absolute deliciousness - moist and pudding-like as promised.
I can barely stand to wait to eat the piece that's sitting next to my computer monitor at work, but I must hold off until after lunch.

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over 3 years ago KelseyTheNaptimeChef

I am so glad you like it!

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over 3 years ago dymnyno

I just made this cake last night, except that I made it the traditional way with 2 layers and chocolate-coffee frosting. I know that the bundt cake was your idea, but my version from my great aunt is exactly the same ingredients!

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over 3 years ago La Panadera

I'm trying this as a 2 layer cake, it's baking right now. What temp and time do you bake it at? I popped it in at 350 degrees and the edges are baking very quickly, leaving me quite concerned for not taking temp into consideration before jumping in this boat. eh...

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over 3 years ago Martica

Hi I've never used sour milk before, do I strain it after the curds develop or do I pour the milk and the curds when mixing it to make the batter? Also, do I store the finished cake in the fridge or outside? Sorry for all the questions but I want to make it for a friend's birthday and I want it to come out as delicious as it looks here.

Thanks to all for your input.

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over 3 years ago amorfood

Sour milk = buttermilk OR for every 1 cup of regular milk add, 1 tsp lemon juice or vinegar; let sit 10-15 min. Curds won't form, just adds acidity.

Cake is fine left out at room temp. Chilled is fine too and will become just slightly more dense if cold.

Just make sure you grease whatever pan you use because this recipe sticks.

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over 3 years ago maryjhawes

Great cake! I wonder though if rather than bundt pan this should be called tube pan?

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over 3 years ago La Panadera

I have been playing with different choco cake recipes for too long...this one is a keeper. I made it with buttermilk instead of sour and Hershey's special dark cocoa, baked it in a quartet bundt pan for 20 minutes. It's glorious! Drizzled with bittersweet choco. I asked a friend to sample it and he couldn't stop eating it. I plan on giving these little cakes to my husband's co-workers for Christmas. Thanks for the awesome cake!

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over 3 years ago KelseyTheNaptimeChef

I love hearing about your modifications, I bet it was delicious!

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almost 4 years ago castironmaiden

This was deliciously rich and complex. I'll definitely make this again.

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almost 4 years ago amorfood

I have been using this same recipe for YEARS! I got it from a bakery I used to work at. Funny to see that it is posted here on this site some 16 years later! It's a great recipe and so easy to prepare. Never made it into a Bundt though. Will have to try that.

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over 3 years ago KelseyTheNaptimeChef

It seems this recipe has made the rounds and we all do it differently! enjoy!

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almost 4 years ago HayleyC

I halved the recipe and baked it in a 9" pan, and it's delish! i love how intense and not-sweet it is. Also it's so extremely easy to put together :) I'm looking forward to the fudge-like texture it'll develop tomorrow.

Next time i'll try adding some boiled-down stout beer instead of the coffee, that seemed to work really well in intensifying the chocolatey flavor in another chocolate cake recipe.

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almost 4 years ago MplsCitified

I made your cake this weekend. Exceptional! I was a few tablespoons short on cocoa powder (w/ no time to run to the store) so I added 3-4 ounces of melted bittersweet chocolate. Worked out great. Thanks for sharing!

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almost 4 years ago gele

I made the cake yesterday and do agree that on the second day it's even better! Looks great, tastes great and very easy to make! Thank you, definitely staying in my book.

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over 3 years ago KelseyTheNaptimeChef

That is great gele, so glad you enjoyed it!

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almost 4 years ago jilladavis

I made this fabulous cake last night to take to a friend's dinner party. OMG it was fabulous! Looks just like your photo and my husband called it "professional". We served it with a bit of hazelnut ice cream and it was divine. I will make it again and serve it with a glaze, frosting or whipped cream.

We took a little piece home with us, which I just ate along with my breakfast. It is more delicious the second day. Next time I'll bake the cake, frost it, keep in the refrigerator overnight before serving.

THANK YOU!!

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over 3 years ago KelseyTheNaptimeChef

I am so thrilled you liked it Jill!

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almost 4 years ago yquinonez

Yum cake, we didn't find it party material though. Thanks for sharing.

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almost 4 years ago megbennington

I made this last weekend and it was the best cake I've ever made. It was also able to withstand a wacky oven temperature and me trying out egg replacer in cake for the first time. It was absolutely delicious, and will definitely form part of my dinner party/holiday repertoire. And I am not even a chocolate lover! Thank you so much for sharing!

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almost 4 years ago KelseyTheNaptimeChef

I am thrilled you liked it meg! I've found it forgiving too, I've made it all over the place and it doesn't change much with all the different ovens I've used. Enjoy it over the holidays!

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almost 4 years ago BloomingtonBaker

I was lucky enough to be invited to the birthday party hosted by iuzzini where she served this cake and wow, it was delicious!

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almost 4 years ago KelseyTheNaptimeChef

When the guests write in you know it was a hit. So glad you enjoyed!

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almost 4 years ago iuzzini

Made this last nite to serve for a birthday party tonite. :) It's delish (so I tasted the bits that got stuck to the top of pan.) Thanks for a great recipe!!! This is going to be my go-to chocolate cake recipe. Thanks!

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almost 4 years ago iuzzini

This was a giant success! Thanks!

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almost 4 years ago KelseyTheNaptimeChef

I am so glad to hear this, I use it as my go-to as well. Enjoy!

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almost 4 years ago KarenO

I was afraid none of my guests had room for dessert after the Moroccan Chicken and Olives recipe on this site (wonderful!) but no one could pass up this delectable cake. Thanks for the instruction about souring milk. This was a fabulous dessert. I made it the day before and it was moist and superb with ginger yogurt. A keeper!

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almost 4 years ago KelseyTheNaptimeChef

I am so glad you liked it Karen!! The ginger yogurt on the side sounds wonderful!

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almost 4 years ago KLL5

Notes on making the cake.
I used non-dutch process cocoa and a pinch extra of baking soda- it turned out fine. The cake is better the next day- fresh from the oven it still was a bit airy and the next day it settled into a rich, thick velvety texture. Also, the cake isn't that sweet so putting a very generous amount of powdered sugar is nice.

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almost 4 years ago Jennifer (Delicieux)

Wow, this looks FANTASTIC!! I adore chocolate and the cake looks so moist and delicious.

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almost 4 years ago limonlemon

Joining the chorus of positive reviews, I have to say that this cake is *excellent*. Although, I have to say that when I dusted my cake with the powdered sugar, it was completely absorbed since it was still a little warm. Oops. Still rich as sin, though. Two definite thumbs up!

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almost 4 years ago nannydeb

Hi Kelsey, I made this into cupcakes with butterflies (from Annies-eats, though mine weren't quite as pretty as hers...) and they were a huge hit. The recipe worked well made into cupcakes baking them for about 12-15 minutes. Thanks!

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almost 4 years ago cheese1227

Made this for a labor day event. It went in seconds.

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almost 4 years ago NicoleS

what's sour milk?

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almost 4 years ago KelseyTheNaptimeChef

It's milk that's been curdled with vinegar or lemon juice. You can easily make it in one step.

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almost 4 years ago lauryepstein

This is fantastically delicious. Easy, too. The batter seemed very thin, but I don't make cakes enough to know if that's normal. Thin or no, the batter turned into a beautiful and tasty cake that has been getting raves from my children and grandchildren, who join me in thanking you for the recipe.
P.S. I used a simple buttermilk/powdered sugar frosting that works beautifully.

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almost 4 years ago KelseyTheNaptimeChef

Fun addition for the frosting, glad it was a hit!

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about 4 years ago tynitown

Excellent! I ate it for breakfast!

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about 4 years ago Lena S.

I made this cake last weekend and I was thrilled when it looked like the picture ( which is what seduced me in the first place). It was a big hit!

I would recommend making it the day before - it was even more moist and delicious on day 2 and 3 (I wrapped it up and stored it in the fridge)

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almost 4 years ago KelseyTheNaptimeChef

Good idea!

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about 4 years ago Whats4Dinner

All I can say is Yummmm! Kids love it, adults love it, I made it twice in one week toward the end of school for various occasions.....I've never seen cake disappear SO quickly!!

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almost 4 years ago KelseyTheNaptimeChef

I am so glad you enjoyed it- it does disappear quickly!

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about 4 years ago lapadia

Hi Kelsey, I was MIA from this site for a short time and missed this cake...YUM, can't wait to get the opportunity to make it!

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over 4 years ago jeneric

Just to add to the general chorus...made this last night, and it was dark and luscious chocolate goodness. Could not believe how incredibly easy it was. The texture is outstanding, soft and melts in the mouth.

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over 4 years ago KelseyTheNaptimeChef

I am so glad you like it!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I made this for a friend's birthday and iced it with Amanda's sour cream--chocolate icing from her chocolate dump-it cake. It was amazing and special with the icing (although it is wonderful without, too)!

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over 4 years ago KelseyTheNaptimeChef

I love the idea of adding Amanda's frosting, I am a big fan of the Dump-It cake, too, I best it was delicious!

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over 4 years ago mtrelaun

I've made this twice now (the latest cake is in the oven as I type) and I just wanted to add two things. First, it is incredibly moist and delicious! Second, my bundt pan (which has two parts) leaks during the initial 10 minutes of baking as the batter is very liquidy. I recommend placing a cookie on the lower rack to catch the drips.

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over 4 years ago KelseyTheNaptimeChef

Yes, the batter is very liquidy, great idea to add a drip pan!

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over 4 years ago Teri

I made this this week for a friend's birthday and it got rave reviews. I used a cup of whole yogurt instead of buttermilk; it seemed to work fine. i think next time I might scatter some chopped dark chocolate on top of the batter before it goes in the oven. Thanks for the recipe!

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over 4 years ago KelseyTheNaptimeChef

Mmm, I love the idea of scattering some chocolate on top!

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over 4 years ago nsmith001

Hi! I'm thinking of making this for my college grad party. 2 questions: to frost or not to frost? And what is a light frosting or glaze you've used that you recommend, ifa ny?
And secondly, is the recipe adaptable for a regular cake size pan, in the case that I want to frost and write on it?

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over 4 years ago KelseyTheNaptimeChef

Hi! Congrats on graduation! I've never made it into a layer cake so I'm not sure how it would go. When I frosted it in the past I used a basic cream cheese frosting. I liked the tang of the cream cheese with the rich chocolate. I also did a chocolate glaze once but personally felt like it was too much chocolate in one bite. A nice vanilla glaze or orange glaze would probably taste really good. Does this help? Good luck, enjoy it!

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over 4 years ago CarlaCooks

Thank you so much for sharing this beautiful, delicious cake! I've made it three times since I first came across the recipe 2 months ago. I plan on making it for my own birthday cake! I love how dark and moist the cake is, without being achingly sweet. Keep up the excellent cooking!

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over 4 years ago Susan B.

I was sucked in by the picture but then I read the recipe and realized how similar it is to a cake I grew up on - only that recipe has no eggs! My recipe came from the 1973 American Heart Association cookbook and it has been made so many times the book naturally opens to the page - cocoa spatters and all! The name of that recipe is Black Devil's Food Cake and has similar amounts of flour, sugar, cocoa powder, cooking oil, buttermilk and coffee. It has salt and baking soda but no baking powder and no eggs! The mixture is extremely soupy, as the last step is to pour boiling coffee over the top of the cake batter, but the baked cake is wonderful! It's very moist and has great mouth feel. My family has made it for all of our birthdays since 1973! And today even my kids like it.

I can't wait to give this one a try to see how it compares. I'm thinking it will be a little less moist but I'll have to find out!

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over 4 years ago dymnyno

I accidently submitted a recipe that was on a can of condensed milk (first time using condensed milk) that I thought was my mother's original recipe...I was sooo embarrassed and luckily immediately removed it soon after submittal. I google and do everything I can to make sure that I am not submiting anything that is close to another recipe!

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over 4 years ago swsos55

Great cake, but I've been making it for years...

http://www.hersheys.com...=

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over 4 years ago KelseyTheNaptimeChef

Dear Friends, I assure you that this is a case of recipes being handed down from person to person that may have had origins about which I was unaware. I believe that the passing down of recipes often means that something like this occasionally happens - a recipe from one friend is similar to a printed recipe found elsewhere, especially when it has passed through 3 people written on paper and recipe cards. I just got off the phone with my friend Hilary and she described in detail the way this cake started for us - she tasted something at restaurant and the chef gave her a basic ingredient list stating "oil is better than butter, beat the batter for a full 4 minutes, bake in a bundt pan." She worked on the recipe and then gave it to me - we still have our spattered copies. If this was in fact the origin than I assure you I had no idea, we thought it was the chef's recipe but now have no way of knowing where he found it since the restaurant is long gone. I wish I didn't have to write a comment like this, but I assure you I submitted this recipe with the full understanding that Hilary and I had worked out a recipe tasted elsewhere that I thought would be wonderful to share with the Food52 community and nothing more than that. -Kelsey

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over 4 years ago Food52

This is from your friendly editors at Food52.

Here at food52, we want to celebrate recipes and their history. As we note in our “About the Contests” page, recipes often get passed down and the original sources lost. This doesn’t mean that people don’t personalize these recipes, making them their own. The instructions in this recipe are quite different from the Hershey’s recipe, and bear the marks of experience. Recipes are not created out of thin air, but from lots of influences, and we encourage our community to share the stories behind their recipes.
Because of the way recipes are shared and passed down, we’re not in favor of public accusations of plagiarism. Obviously, we don’t want plagiarism on the site, and that’s why we have a “Flag” button on every recipe. If you click on this, you can let us know if you’ve seen a recipe before, and this message will be sent directly to Merrill and Amanda, who will look into the situation and handle accordingly. So far, this system has worked very well.

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over 4 years ago Midge

Sadly, just finished the last slice of this cake. It was ridiculously tasty (with a dollop of barely sweetened whipped cream). Thanks for a great recipe!

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over 4 years ago saraivry

I made this cake, finally, this weekend and it was a fantastic success (especially two days later with a dollop of coffee ice cream). Thanks for the recipe!

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over 4 years ago KLL5

I couldn't find any dutch processed cocoa- can I substitute natural, unsweetened cocoa powder and then should I leave out the baking powder and baking soda?

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over 4 years ago CarynCooks

I was so excited to see this recipe that I went out and bought a bundt pan so I could make it. A Valentine's day present to myself! I do plan on sharing the cake, however.

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over 4 years ago KelseyTheNaptimeChef

That is an excellent valentine's day gift! :)

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over 4 years ago Jennifer Ann

Nice bundt! I made this for friends last night and it was so perfectly moist and chocolaty. Will definitely make again.

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over 4 years ago wanderash

Congratulations Kelsey! This looks really fantastic.

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over 4 years ago melissav

Congrats! Looks like you are making a clean sweep of all the sweet contests. :-)

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over 4 years ago KelseyTheNaptimeChef

Thanks! And congrats to you, too! Clearly my sweet tooth and my love of baking are on full display here at food52!

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over 4 years ago EmilyMcKhann

Congratulations, Kelsey! The cake looks beautiful (your photography too) and I can't wait to make this for my family. They're going to love it!

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over 4 years ago Allison Cay Parker

Congratulations, Kelsey! Brava! I love the cake, love you for entering it here on Food52... despite the gazillion extra calories in my week. This recipe's gonna get a lot of mileage.

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over 4 years ago KelseyTheNaptimeChef

THanks! I hope you enjoy it, it is definitely worth the calories!

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over 4 years ago spinthebottleny

Congrats!

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over 4 years ago bakingwithluv

Delicious - great flavor and texture. Wonder if it will be even better tomorrow..... it took more like 30 minutes to make batter, but it was worth it. is buttermilk a reasonable substitute for sour milk? and have you ever added some semi-sweet choc chips for texture.
thanks for a great bundt cake for chocolate lovers!

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over 4 years ago KelseyTheNaptimeChef

I've toyed with the idea of adding mini-chocolate chips or finely chopped chocolate, I bet it would be great! I think buttermilk might work as well as sour milk, but I've never done it before.

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over 4 years ago Maria Teresa Jorge

YES! You did it! Well done, congratulations! It's a terrific recipe of which I have become a fan! Really really good. Well done Kelsey, I am very happy for you, you really deserve it!

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over 4 years ago KelseyTheNaptimeChef

Thanks Maria! I am so glad you like it and have added it to your repertoire!

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over 4 years ago nannydeb

Congratulations! It's a delicious cake!

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over 4 years ago Mardi@eatlivetravelwrite

Kelsey - congratulations! Wonderful recipe!

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over 4 years ago THEToughCookie

This cake sounds divine. MUST try. Have you tried it as a layer cake or just as a bundt? Either way, it really sounds good. VERY good. Happy to vote for it.

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over 4 years ago sarahdecker

I made this cake yesterday with soy milk because it was all I had in the house and it turned out great. I added a little lemon juice and yogurt to sour the soy milk. Yummy and easy although I think I would frost it next time.

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over 4 years ago KelseyTheNaptimeChef

That's great to know that soy milk will work. Thanks for letting us know!

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over 4 years ago liamoran

Kelsey, I love this recipe. This is really wonderful and I know it will be a hit at the party. I realized that I've never cooked with chocolate before so I was a little apprehensive, but this was easy and quick, and people who don't bake often (me) will be successful!

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over 4 years ago Maria Teresa Jorge

Kelsey, made your cake on Sunday, it's absolutely delicious. Congratulations!

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over 4 years ago liamoran

I've been asked to bring a dessert for a dinner party on Tuesday. I know I will be short on time, so this sounds like it will be perfect. I can't wait to try it.

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over 4 years ago KelseyTheNaptimeChef

I am glad the A+M pointed it out, the batter really does come to together quickly so this is a wonderful decadent dessert to make when you don't have a lot of time to bake. It also looks pretty for serving with the powdered sugar on top, and you can put a fresh dollop of whipped cream or a scoop of good vanilla ice-cream on the side for a finishing touch. Enjoy!

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over 4 years ago monkeymom

I did something very wrong in making this cake as it really imploded in the middle and started to spill out the edges. But it tastes really great...I'm eating it straight out of the pan and can't stop!

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over 4 years ago monkeymom

Okay, I think I figured out my mistake. I used about 1/2 cup creme fraiche and 1/2 cup whole milk instead of the 1 cup 'sour milk'. I assume the vinegar in the sour milk has some reaction with the soda which my concoction lacked. Thought it might be useful for others to know.

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over 4 years ago KelseyTheNaptimeChef

I've had baking implosions when experimenting with recipes, too! In this case, this recipe definitely needs an acidic component for the leavening which is the reason for the sour milk. I make sour milk using plain vinegar, but a lot of people use the lemon juice method which is equally as successful. I am glad it still tasted good, though!

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over 4 years ago monkeymom

I'm happy to report that I made a second one that turned out just fine. Took it to a dinner party and everyone enjoyed having a slice (or two) with sweetened whipped cream.

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over 4 years ago BadgerBakery

Am settling in to bake this as Snowpocalypse descends on Washington DC. Will it fuel us through shoveling out from 30" of snow? Stay tuned...And on a practical note, do I have to cool the "freshly brewed coffee" before using it? Guess I'll find out.

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over 4 years ago KelseyTheNaptimeChef

Sorry to reply so late! Let it cool so it is warm, but not to hot, like you would if you were to be able to sip it. It doesn't have to be room temp. Good luck and enjoy the snow! :)

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over 4 years ago Oui, Chef

Kelsey, This reminds me of a recipe I've made for years as my kids' favorite layered birthday cake, the oil, buttermilk, coffee and gads of cocoa powder making for a moist, rich and delicious chocolate bomb. I'm so happy to now have this scaled down and more "adult" version to try. Thanks!

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over 4 years ago KelseyTheNaptimeChef

Chocolate bomb is an excellent description. I hope you enjoy this version, too!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Kelsey, what I love about this recipe is that it's almost as simple as using a boxed cake mix, but much more delicious.

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over 4 years ago KelseyTheNaptimeChef

Thanks! Yes, it is a relatively simple cake which has always been part of the appeal to me. You really can throw it together pretty quickly!

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over 4 years ago Maria Teresa Jorge

Kelsey, congratulations, the cake looks super simple and now with Amanda's and Merril's description, I am really tempted to try it this weekend. Well done you.

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over 4 years ago KelseyTheNaptimeChef

Thanks Maria!

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over 4 years ago Daphne

this is such a versatile cake!I love it! Am assuming you add the sugar with the rest of the dry ingredients....
I ask because my mother in law used to make something similar, but with 1/2 c butter instead of oil and boiling water instead of coffee. Also in hers there was no baking powder. She'd cream the butter,sugar,eggs and vanilla first, then add cocoa, salt, flour and sour milk( she used vinegar like you do). When all of the above was well blended she'd add the 1c boiling water to which the baking soda had been added. She baked hers in a 9x12 pan and frosted with cream cheese frosting once cooled.It wasn't as pretty as yours but easy to cover or transport to a picnic etc...

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over 4 years ago KelseyTheNaptimeChef

What an interesting technique! Yes, add the sugar with the dry ingredients.

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over 4 years ago hope.thurman

Such a great rainy day cake! and it just happens to be raining here..hmmm!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Kelsey - This is just beautiful. I can't wait to try it this weekend. (A perfect snowstorm cake!)

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over 4 years ago KelseyTheNaptimeChef

Thanks Cathy! I hope you enjoy it, and the snow as well. :)

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over 4 years ago NakedBeet

This looks super easy and delicious with the coffee. 2 cups of sugar??? Does that mean this is super sweet or does that amount offset the amount of coffee that's in here? I'm really curious to try this out in my springform pan...no bundt pan in the house.

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over 4 years ago KelseyTheNaptimeChef

The coffee and sour milk offset the sweetness a bit, it sounds like a lot of sugar but it really balances out. I've never made it in a springform pan, I hope it holds all of the batter. Do you have a tube pan? That would work just as well.

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over 4 years ago nannydeb

I'm going to try your recipe this weekend! Yum!

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over 4 years ago KelseyTheNaptimeChef

Thanks! I hope you enjoy it. And many congratulations to you too, your recipe looks amazing!

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over 4 years ago TasteFood

Congratulations, Kelsey, this is a lovely recipe!

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over 4 years ago KelseyTheNaptimeChef

Thanks so much!

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over 4 years ago Allison Cay Parker

Congrats on making the finals. I had a feeling when I saw this entry... good things were in store. Good luck! I know I'll be baking this soon. I have another cake recipe that uses coffee to boost the flavor, and it's yummy. With A&M's stamp of approval, I'm sure this one is fabulous.

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over 4 years ago KelseyTheNaptimeChef

Thanks so much! I hope you enjoy it!

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over 4 years ago Jennifer Perillo

Looks incredibly delicious. You'd think I'd be tired of chocolate a marathon week of testing them for my husband's birthday cake, but that's not the case!

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over 4 years ago KelseyTheNaptimeChef

LOL! I still love that picture of your daughter staring at the cake... it's kind of the way I look at this cake when it comes out of the oven! Have fun with the birthday celebration, I'm sure his cake will be amazing!

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over 4 years ago sweet enough

yum. this looks like a winner Kelsey!

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over 4 years ago Maria Teresa Jorge

Kelsey, waht a brilliant cake. Fantastic. Thanks for sharing the recipe.

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over 4 years ago mariaraynal

Oh, sounds lovely. My mom and I used to make a similar cake when I was growing up, except we added chocolate chips to the batter and left the top plain. Loved that cake!

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over 4 years ago KelseyTheNaptimeChef

Chocolate Chips would be a great addition to this!

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over 4 years ago TasteFood

How about using buttermilk? I love the simplicity of this cake. It's elegant and not too sweet. Might have to bake one today!

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over 4 years ago KelseyTheNaptimeChef

@LaureYee and @Tastefood - I've never tried buttermilk but I think it might have a similar effect as sour milk. I also agree, one of the things I like about this cake is that it is not overly sweet.

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over 4 years ago LauraYee

I think the sour milk interacts with the baking soda and helps with the levening. I have made many a chocolate cakes, searching fruitlessly with the perfect recipe and I have to say this one looks pretty fabulous. Can you use buttermilk? Too bad all you can find these days is the skim kind. Ick.

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over 4 years ago dymnyno

What is sour milk? Is it milk gone bad or milk with lemon in it? If it is the former do you leave it out of the fridge???

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over 4 years ago KelseyTheNaptimeChef

I make sour milk by putting 1 t. plain vinegar in a cup of whole milk. then let it sit at room temp for about 10 minutes until it starts to curdle, then you can use it for baking. Do NOT use spoiled milk from the fridge!! :) There are other ways of making sour milk - perhaps A+M can weigh in on those - but this method has always worked for me.

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over 4 years ago TheWimpyVegetarian

You can also use 1 t. lemon juice in a cup of whole milk and let sit until the curds develop - about 10-15 min. I think the reason you do this is the eggs, when in a batter that also incorporates milk or cream, need a certain acid level in the batter to set up so you have a cake instead of pudding. I don't know what the acid level needs to be but am assuming that's why it calls for sour milk instead of regular. Some recipes address this by using yogurt. Kelsey-this looks like a wonderful recipe! I'm definitely going to try it. Thanks for posting.

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over 4 years ago dymnyno

Thanks...I wasn't really serious about the milk left out in a warm room to go bad...I thought that it was lemon added to milk...

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over 4 years ago KelseyTheNaptimeChef

Thanks @ChezSuzanne, the milk addition of the acid to the milk definitely has to do with levening. Glad to know the lemon juice trick works well, I've heard of it but haven't done it myself.

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over 4 years ago lastnightsdinner

Wow, Kelsey, that looks gorgeous.

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over 4 years ago KelseyTheNaptimeChef

Thanks! It's a dangerous picture though, posting it today made me want to make the cake again soon...